Chicken & Pasta Florentine Casserole

Chicken & Pasta Florentine Casserole
  • 4 servings
  • 0:20 Preparation
  • 0:16 Cooking
  • 0:36 Total Time

Ingredients

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  • 1 Tbsp.
    (15 ml)

    olive oil

  • 1 lb
    (454 g)

    boneless skinless chicken breast cut into bite-size pieces

  • 6

    drained sun dried tomatoes packed in oil, cut into thin strips

  • 1 2/3 cups
    (400 ml)

    hot water

  • 1

    tub Knorr® Homestyle chicken broth

  • 4 oz
    (125 g)

    reduced fat cream cheese cut into cubes

  • 6 cups
    (1 1/2 L)

    fresh baby spinach leaves

  • 1/2 lb
    (225 g)

    whole wheat fettucine cooked and drained

  • 1/2 cup
    (125 ml)

    panko or plain bread crumbs

Preparation

Preheat oven to 425 °F (220° C).

Heat olive oil in 12-inch (30 cm) nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes.

Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes.

Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.

Stir in spinach and cook just until spinach is wilted, about 2 minutes.

Combine chicken mixture with hot penne in large bowl. Turn into 2-liter baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.

Source: Knorr